Ingredients
1/2
cup 1-inch pieces uncooked vermicelli or small pasta shells (2 ounces)
4
teaspoons extra-virgin olive oil
2
medium onions, chopped (1 cup)
1/2
medium green bell pepper, chopped
1
medium zucchini, cut lengthwise in half, then thinly sliced (about 1 1/2 cups)
1
can (14.5 ounces) diced tomatoes with garlic, oregano and basil, undrained
1
can (14 ounces) beef or vegetable broth
1
teaspoon Italian seasoning
1
can (15 to 16 ounces) red kidney beans, rinsed and drained
2
tablespoons chopped fresh parsley
Preparation
Cook and drain vermicelli as directed on package; cover to keep warm.
Meanwhile, spray 4-quart Dutch oven with cooking spray. Add 1 teaspoon of the oil; heat over medium-high heat. Add onions and bell pepper; cook 5 minutes, stirring occasionally.
Stir in zucchini, tomatoes, broth and Italian seasoning. Heat to boiling over high heat. Stir in kidney beans; return just to boiling. Reduce heat to medium; cook 10 minutes.
Add cooked vermicelli, parsley and remaining 3 teaspoons oil to stew; stir gently to mix.
